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The photo speaks for itself. I prepared the chicken fingers with the dipping sauce and went to get my camera. When I came back, there were only four nuggets left!
1 pound chicken fingers
1 and 1/2 cups cornflake crumbs or gluten-free panko crumbs
3–4 tablespoons oil, divided
1/2 cup vegan egg-free mayonnaise (I use Hellman’s)
1 tablespoon Gefen Mustard
1 tablespoon Gefen Apple Juice
1 tablespoon Gefen Honey
salt, to taste
black pepper, to taste
In a bag, shake chicken fingers with one tablespoon oil and crumbs until chicken is well coated.
In a frying pan, heat two to three tablespoons oil. Add chicken fingers and fry three to four minutes on each side, until golden.
Line a plate with paper towels. Layer fried chicken fingers on paper towels to catch the excess oil.
In a bowl, mix mayonnaise and mustard until smooth and creamy. Slowly add honey, then apple juice, salt, and pepper.
Serve chicken fingers on a platter with dipping sauce.
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How Would You
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Is there an alternative mayo than vegan egg free? Can regular hellmans canola mayo work?
Sure!
-Chana Tzirel from Kosher.com